Looking for a great vegan Mac & cheese recipe? I usually don’t post recipes that call for specialty ingredients such as vegan cheese, but friends have been asking for the macaroni and cheese recipe that turned my husband vegan.

I made this recipe a few months ago for the first time using the new So Delicious vegan cheddar cheese and my omnivore parents and vegetarian husband loved it! Later in the day my husband came in from mowing and siad that he had been thinking about it and that he had decided to go vegan. He said there’s enough great vegan cheeses on the market today that he didn’t want to contribute to the milk industry any more!
Now, I can’t take ALL the credit. A lot of it goes to these amazing companies offering tasty vegan options. The So Delicious vegan Cheddar is a game changer! I purchase it at Fresh Thyme or Whole Foods. I believe you can also get it online at veganessentials.com.

Another great vegan cheese that is used in this mac and cheese recipe is Kite Hill’s ricotta made with almond milk. The taste is amazing and well worth the 2 hour drive to Whole Foods to get some! If you don’t have a Whole Foods nearby you can leave it out.

You can make this as a baked mac and cheese by following the full recipe or a creamy mac and cheese by omitting the crumb topping and not baking it. My husband prefers the baked, I prefer the creamy.

2 cups rice milk original. Not vanilla. You can use any non-dairy milk like cashew or almond milk but they change the taste and I don’t think they taste as good in recipes like this. Rice milk is preferred.

For the crumb topping:

1/2 cup bread crumbs. Bake 2 pieces of white bread in the oven on 350 for about 10 minutes. Keep an eye on it so it doesn’t burn. Once toasted. Pulse them in a food processor until crumbled.
2-3 tablespoons vegan butter, melted
1/2 cup vegan So Delicious cheddar cheese

Directions:

Prepare the macaroni as directed and set aside.

Make white sauce:

Melt the butter in large saucepan over medium heat. Stir in the flour, salt, and pepper. Whisk until the flour mixture contains no lumps. Whisk in rice milk, and cook for about 5 minutes.

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Growing up in the Midwest, we ate Sloppy Joe’s a lot! They were one of my favorite sandwiches and my mom made them a lot, especially for parties and potlucks and they were always a hit! My mom handed down here Sloppy Joe’s recipe and we still make them all the time except now we make them vegan. They’re still a hit at potlucks and much healthier than the meatier version!

They can be made with either Gardein Beefless Crumbles or lentils depending on your taste. And, you can make these vegan Sloppy Joe’s in a crockpot to take a long with you, just make sure to keep it on low so the sauce doesn’t burn! Eat them on a bun with vegan mayo and pickles or topped with vegan coleslaw!

Directions:
If using lentils, cook according to package directions. Meanwhile, combine all ingredients except crumbles or lentils in a large pan and simmer until thickened 10-15 minutes. Add Gardein crumbles or cooked lentils to sauce and mix well. Cook a 5-10 additional minutes if using Gardein Beefless Crumbles to warm them.

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Macaroni salad is one of my family’s favorite Summer side dishes. And luckily, it’s easily made vegan by using vegan mayo such as Follow Your Heart’s Veganaise or Hampton Creek’s Just Mayo in place of traditional mayo.

I made it for our Father’s Day picnic today and it was a hit with my whole family. Both of my huskys love it as well, Baron even assisted in the making by being my official taste tester. They even got their own set aside without onions.

Traditional Macaroni Salad

Ingredients:

1-1/8 cup vegan mayo

1 Tblsp mustard

1.5 Tblsp apple cider vinegar

1.5 tsp sugar

1/2 tsp salt

1/4 tsp ground black pepper

4 cups cooked macaroni, drained and cooled

3/4 cup thinly diced celery

1 Tblsp finely chopped fresh parsley

1/2 cup chopped red onion

1/2 cup cherry tomatoes, halved

Directions:

Whisk first 6 ingredients together in large bowl until well combined. Add remaining ingredients and stir to combine.

Refrigerate for at least 1/2 an hour before serving.

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When I was 16, I worked at Penguin Point. Working the drive-thru, I was always excited when someone asked for coleslaw with their order. Although I hated the taste of coleslaw, I LOVED the smell of it! I don’t know what it was about that taste though that always turned me off. It wasn’t until about 20 years later when an all vegan (and amazing) restaurant came to town that I started to love coleslaw. They use it on a couple of their sandwiches so I thought I’d give it another try. It was wonderful and now I make it myself at home to top my vegan sloppy joe’s or to take to picnics. I guess there’s something about vegan food that tastes so much better than the non-vegan versions!

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This classic comfort food is easily made without the beef. And, for you crazy non-fungi lovers, my hubby claims it’s just as good without the mushrooms! I also make him mashed potatoes, and to avoid being carb-heavy, I make mashed cauliflower for me.

A word about the ingredients:

Hopefully you can find eggless noodles at your local grocery store. My Kroger stores carry an eggless dumpling noodle and I’ve also found eggless noodles at the dollar store. The cook a lot faster than other noodles so check them often to avoid overcooking.

Make sure your Worcestershire sauce is vegan. A lot of brands use anchovies. The Kroger brand does not contain the nasty little things! If you can’t find it in a local store, you can purchase it online along with your Not-Beef bouillon – both from Edwards & Sons.

I use Gravy Master to darken the sauce a little. It gives it a browner color. If you can’t find it you can leave it out. It’s really for color only!

In shaker jar add the cup of non-dairy milk and flour. Shake to combine. Whisk into gravy mixture. Heat to boiling, whisking occasionally to avoid clumping, then reduce heat and simmer for 15-20 minutes or until slightly thickened.

Stir 1/2 of gravy into noodles. Or, if not using mushrooms, stir all gravy into noodles and you’re done! If you’re using mushrooms, continue on!

In skillet with the rest of the gravy, add the onions, mushrooms, and black pepper. Cook over medium heat until mushrooms are at desired tenderness. Combine mushroom gravy with noodles. Serve, eat, enjoy!

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I’m not normally one for making and eating dessert. However, for the start of my husbands birthday week I wanted to make him a special breakfast. Scouring Pinterest I came across this recipe for glazed donut bites using store-bought biscuit dough.

They are very easy to make and even easier to veganize. You can find cans of vegan refrigerated biscuits at most stores. I buy a Pillsbury one at Meijer’s. I also subbed Earth Balance butter and unsweetened cashew milk for the butter and milk.

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Betty, Betty, Betty, why do you keep sending me emails with chicken recipes in them, don’t you know I’m vegan???? Wait… why do I even subscribe to Betty Crocker emails? Oh yeah, for times like this when they send me the (al)most perfect recipe. What would make it perfect? If it were vegan! So, I thought, if Betty’s not going to make it vegan, I will! And, voila, a delicious, one-pot vegan chicken with pan roasted cauliflower and orzo recipe… even better than Betty!